Gluten Free Tuesday: Allergen free Chocolate Pumpkin Spice Cake

Ingredients

• 2 tablespoons ground flax meal
• 1/4 cup hot water
• 5 ounces (1 1/4 cups) white rice flour
• 1.5 ounces (1/2 cup) cocoa powder
• 2 ounces (1/3 cup) potato starch
• 2 teaspoons pumpkin pie spice (reduce to 1 teaspoon for a less spicy cake)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup soy-free solid shortening
• 7 ounces (1 cup) granulated or raw sugar
• 1 (15 ounce) can pumpkin puree (pure packed pumpkin)
• 1 ounce allergen-free chocolate, melted* (optional)
• *melt chocolate in the microwave. heat for 30 seconds on high. remove chocolate, stir, repeat until chocolate melts. or place chocolate in the top of a double boiler. heat water over medium-high heat, stir until chocolate melts.

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